Side Dish
2 servings
20 minutes
45 minutes
Chef Andrew Faulkner
1 Gold Nugget Squash
1 pinch Salt
1 pinch Cinnamon
1 dash Black Pepper
2 tablespoons Brown Sugar, Dark or Light
1½ tablespoons Butter
Wash the squash, cut in half lengthwise, and scrape out the seeds and string portion.
Pierce a hole in each end of the squash halves and sprinkle each squash cavity with a pinch of salt, a pinch of ground cinnamon, dash of ground pepper, 2 teaspoons dark or light brown sugar, and 1½ teaspoons butter.
Arrange squash in a baking dish. Pour boiling water into the pan to a depth of 1 inch.
Bake, covered, in a 400°F oven for 45 minutes, or until squash is tender. Serve.
